Best Cherry Cheesecake (video)
This is a silky smooth cheesecake topped sky-high with gorgeous plump red cherries. This ultimate cherry cheesecake is completely made from scratch and is very easy to make. So, if you are looking for a showstopping dessert, look no further – this is it!
Nothing beats a decadent cherry cheesecake. There is just something classic and special about it. This particular cheesecake recipe is exceptionally smooth and creamy because it’s made mostly with sour cream instead of cream cheese. It has a unique tang to it and it’s lighter in texture than a traditional cheesecake because of the amount of sour cream in it. It’s also topped with a homemade cherry sauce, instead of canned, which is so much tastier and more satisfying. Here are some reviews:
“I just made this cake and it was a big hit at our family gathering! Tasted very light too, which I loved. I always use your recipes. Thank you!”-Luna
“Fantastic recipe! Never baked one before so thought I would and it was a big hit:). Will definitely be doing this one again.” – Patricia
How to make cherry cheesecake:
(the ingredient amounts are listed in the printable recipe card further below)
- Mix together the honey graham cracker crumbs with some melted butter until all is moistened. Press the mixture into the bottom of a greased 9″ springform pan. Bake at 325F for 10 minutes. Set aside to let cool.
- In a large bowl, beat the cream cheese and granulated sugar together until smooth. Add in the eggs, one at a time, mixing well in between.
- Blend in the sour cream and vanilla extract until smooth.
- Pour the batter over the crust and bake at 325F for about an hour or until almost set. Let cool in the oven with the door ajar for 1 hour and bring to room temperature on the counter. Then refrigerate for a minimum of 4 hours.
How to make cherry topping for cheesecake:
- In a medium saucepan, heat up the fresh or frozen pitted cherries, granulated sugar, and water until heated through.
- Stir in the cornstarch slurry and almond extract. Continue to cook until sauce thickens.
Expert tips:
- Use good-quality cream cheese like Philadelphia brand. I’ve used no-name brands in the past and the results aren’t the same, so stick with the good stuff.
- Use full-fat sour cream for the creamiest cheesecake. You could also get away with low-fat sour cream in this recipe, but it won’t be as creamy as using full-fat. Do not use fat-free.
- How to tell when the cheesecake is done – Because there is a large amount of sour cream in this cheesecake it will jiggle more and have a larger soft spot in the center when done. Once the edges are lightly browned AND there is about 2-3 inches of the center still wobbly, the cheesecake is done.
Why did my cheesecake crack?
Cracks in cheesecakes are usually caused by one of these 3 reasons:
- Overmixing the batter – Only mix as much as you need to in order to make the batter smooth and mix in the eggs on low speed. Overmixing incorporates too much air and will cause the cheesecake to rise and then collapse as it cools.
- Drastic temperature change – Big cracks are often caused by drafts or drastic temperature changes. So try not to open your oven door unless necessary and slowly cool your cheesecake by leaving it in the oven with the door ajar for an hour.
- Overbaking the cheesecake – If a cheesecake is overbaked, it will be dry and crack once settled. This is often the main reason.
What to do if your cheesecake cracks:
If your cheesecake cracks while it’s cooling, don’t worry, it will still taste great. Just cover it up with some toppings and no one will know the difference. Now, if your cheesecake cracks while it’s baking, then chances are it won’t be as creamy, but don’t throw it out. Top it with some whipped cream or sweetened sour cream and everything will be just fine.
You might also like:
- Eggnog Cheesecake (If You Give a Blonde a Kitchen)
- Strawberry Shortcake Cheesecake Bars (We Are Not Martha)
- Best Pumpkin Cheesecake
- White Chocolate Cheesecake
- Low-Fat Vanilla Bean Cheesecake
This cheesecake is perfect for any special occasion. Not only is it beautiful to present, but it also tastes amazing. Each bite consists of a creamy melt-in-your-mouth cheesecake and juicy cherries bursting with flavor.
Did you make this recipe? Please kindly leave a comment with your star rating below.
The BEST Cherry Cheesecake
- Total Time: 1 hour 30 minutes
- Yield: 10-12
Description
This is a silky smooth cheesecake topped sky-high with gorgeous plump red cherries.
Ingredients
Cheesecake
- 1&1/4 cup (145g) honey graham cracker crumbs
- 3 tbsp (45g) melted butter
- 2–8oz pkgs cream cheese, room temperature
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 3 cups (750ml) sour cream (full-fat or light, not fat-free)
- 2 tsp (10ml) vanilla extract
Cherry Topping
- 5 cups (1&1/2 lbs) frozen pitted cherries
- 1/2 cup (100g) granulated sugar
- 1/4 (60ml) cup water
- 1 tbsp (15ml) cornstarch
- 1 tsp (5mL) almond extract
Instructions
- Preheat oven to 325F and grease the sides of a 9″ springform pan.
- Mix the cracker crumbs and melted butter together in a small bowl. Press into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.
- Meanwhile, in a large bowl, beat the cream cheese and sugar together until combined.
- Add in the eggs, one at a time, mixing well in between on low speed.
- Blend in the sour cream and vanilla until smooth. Gently pour the batter over the crust.
- Bake for 60-75 minutes or until the edges are set and 2-3″ of the center is still wobbly.
- Turn off oven and run a thin knife along the edge to loosen the cake from the sides. Let cool in the oven for an hour with the door ajar. Then cool to room temperature before refrigerating for a minimum of 4 hours or preferably overnight.
Cherry Topping
- In a medium saucepan, heat the cherries, sugar and 3 tbsp of the water until heated through. Dissolve the cornstarch in the remaining 1 tbsp of water. Stir in the cornstarch and almond extract and continue to cook until sauce thickens (about 1-2 minutes). Let cool completely. Spoon over cheesecake before serving.
Notes
This cheesecake is best made a day in advance. Leftovers can be stored in the fridge for 2-3 days.
Expert tips:
- Use good-quality cream cheese like Philadelphia brand. I’ve used no-name brands in the past and the results aren’t the same, so stick with the good stuff.
- Use full-fat sour cream for the creamiest cheesecake. You could also get away with low-fat sour cream in this recipe, but it won’t be as creamy as using full-fat. Do not use fat-free.
- How to tell when the cheesecake is done – Because there is a large amount of sour cream in this cheesecake it will jiggle more and have a larger soft spot in the center when done. Once the edges are lightly browned AND there is about 2-3 inches of the center still wobbly, the cheesecake is done.
- Prep Time: 15 min
- Cook Time: 1 hour 15 min
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: cherry cheesecake recipe, best cherry cheesecake, cherry topping for cheesecake recipe
Recipe adapted from Canadian Living. This recipe was originally published on Feb 12, 2016. It has been recently updated with step-by-step photo instructions and more information.
123 Comments on “Best Cherry Cheesecake (video)”
I had the same problem as Violet. The cherry topping did not thicken & i ended up with a runny topping! Please advise
Depending on how juicy your cherries are it could take longer to thicken. Cook it for a few more minutes next time or add more cornstarch. I hope those helps!
I only have a 10″″ springform pan. Do you think that would work? Thank you
Yes, it will still work. It might take a few minutes less to bake so start checking a bit sooner. Enjoy!
Very easy and very yummy. Not too sweet.
★★★★★
AWESOME LUV LUV IT☺👍👍
Oh my goodness, this was incredible! I am 12 years old and my favorite hobby is baking. I made this cheesecake with my grandpa. We went fruit picking earlier this week and used our fresh cherries! This cheesecake is PERFECT! I would definitely recommend this recipe.
★★★★★
The only problem that I had with this recipe was that the cherry topping never thickened and it made the graham cracker crust soggy. Still delicious though!!
★★★★★
Can I used cherry pie filling if I don’t have fresh and if so what size can?
Yes, you can use store-bought cherry pie filling. A 20oz can should be enough. Enjoy!
I love this recipe. The almond extract in the cherries really adds a new element to all the flavors. My FIL loved it for his birthday so now I keep this recipe on standby for family get togethers.
★★★★★
Wonderful to hear! Thank you for your kind words and happy belated birthday to your FIL!
Can I put just one cup of sour cream? Do I need to adjust any other ingredients for this adjustment?
Yes, you can without having to make any other adjustments. I will just make for a thinner cheesecake with a firmer texture.
Excited to try this recipe! My husband’s favorite is cherry cheesecake!
Just one question though, can you substitute buttermilk for the sour cream?
★★★★★
Hi Annie,
No, unfortunately not. The best alternative would be plain yogurt. I hope this helps and I hope you and your husband enjoy the cheesecake!
Should the cheesecake be covered when in the refrigerator? My graham cracker crust fell apart but I think I didn’t press it hard enough against the bottom of the pan. Thank you.
Yes, it should be covered and yes, you have to press the graham cracker mixture firmly onto the bottom of the pan for it to stay together. You’re welcome and I hope you enjoyed the cheesecake!
I was making this cheesecake and my mixer went kerplunk so I got sidetracked and forgot to add sour cream until it had been in oven about 8 minutes..I yanked it out and whisked it into the batter already in pan and put back in oven..think it will be alright.? I’m sure not perfect but maybe at least edible?!🤣
I think so. It was only in the oven for 8 mins. It might not be perfectly mixed but better than wasting and I’m sure it still tastes good. Let me know!
Made this cheese cake last Christmas and everyone was so in love I’ll have to bake it again. One question regarding the ingredients: does the “2–250g pkg cream cheese” refer to two pakets of 250g each, or to 200-250g? Don’t remember what I did last time… Thanks!
★★★★★
Hey Julia,
Thank you for your kind words and yes, it refers to two packages of 250g each. Enjoy again and happy holidays!
There is no list/amounts for ingredients that I can find
The full recipe with the ingredient amounts is just above this comment section.
Makes an absolutely beautiful cheesecake, everyone loved it.
★★★★★
So glad to hear, Jaycie, and thank you for your feedback!
Can I put lemon juice in the cherry topping to make it more tart? How much should I use, if so?
Yes, you can. I would say 1-2 tablespoons depending on how tart you want it to be. Enjoy the cheesecake!
The cherry topping was very watery and the frozen organic cherries did not look as luscious as your photos. Are you supposed to defrost the cherries and drain to get rid of some of the liquid. Ended up using fresh blueberries instead.
★★★★
Sorry to hear the cherry topping was watery. It’s not supposed to be thick like cherry pie filling but should not be watery either. You can defrost and drain but I don’t usually. Perhaps add another tablespoon of cornstarch or cook it longer to thicken.
This was the best cherry sauce topping I ever tasted. How may I tweak it to use for a pie filling please?
Thanks
Thank you! You’d want to make it thicker and possibly sweeter for a pie filling so I would increase the sugar to 1 cup and cornstarch to 1/4 cup. Try that and let me know what you think:)
Question regarding cream cheese..,Philadelphia Cream Cheese comes in 226 g package, so 2 packages would not be enough. How important is that extra 50 or so grams to make 500g? Seems to be approximately 1\4 cup.
Thank you for letting me know. In Canada, the cream cheese comes in 250g a package, so it’s different from the US. You should be ok using two 226g packages. It’s a small difference. Thanks again for bringing that to my attention, Mary!
This was fabulous but my crust kinda fell apart/wasn’t crispy/hard enough. Followed exact, not sure what I did wrong or what I can do to keep it together better
★★★★★
Just make sure you press the crust mixture into the pan firmly. If you want it crispy, I would suggest pre-baking the crust, so just pop it in the oven for 10 minutes and let it cool while you prepare the cheesecake batter. I hope this helps!
I wanted to make this for a friend of mine for her birthday before we go out of town, she wants to cut it on the day….can the cheesecake be frozen for 3 or 4 days, or should she eat it?
Hey Tonya,
That’s very nice of you to want to make this for your friend. Fresh is always best, so I think she should eat it. Perhaps she can freeze half of it that way she can enjoy a piece on her actual birthday:)
Cheesecake looks devine! Can i pour cherry topping on top of the cooled cheesecake and leave it overnight in the fridge? Or cherry saucecan be poured only before serving?
It’s best to pour the cherry sauce on top of the cheesecake just before serving otherwise it stains the cheesecake and can get messy.